Sloppy Jessica Sandwich

Ingredients

• 2 whole Dried ancho chilies (Soak in boiling water to soften)
• 2 tsp Ground cumin (To flavor chili paste)
• 2 tsp Ground coriander seed (To flavor chili paste)
• 1 tsp Paprika (Mild sweetness)
• 2 pieces Canned chipotles in adobo sauce (Finely chopped; adjust for heat)
• 1 lb Ground beef (or chuck) (80% lean preferred)
• 1 medium Onion (for chili) (Diced)
• 3 cloves Garlic cloves (for chili) (Minced)
• 28 oz Canned diced tomatoes (Whole can, use with juice)
• to taste Salt
• to taste Black pepper
• 1 small Small onion (for red sauce) (Finely minced)
• 2 cloves Garlic cloves (for red sauce) (Crushed)
• 28 oz Canned diced tomatoes (for sauce) (Same as chili or separate can)
• 15 oz Tomato puree (Adds body to sauce)
• 1 tsp Dried oregano
• 1 sprig Fresh basil (Add at end of simmer)
• 2 tbsp Olive oil (For sautéing sauce base)
• 8 oz Ziti pasta (About 2 cups dry)
• 3 tbsp Unsalted butter (For roux)
• 3 tbsp All‑purpose flour (For roux)
• 3 cups Whole milk (Full‑fat for richness)
• 1 lb Yellow cheddar cheese, grated (Sharp preferred)
• 5 oz Parmesan cheese, grated (Adds depth)
• 1 tsp Dry mustard powder (Subtle tang)
• a few dashes Hot sauce (Optional, for extra kick)
• 1 large (12‑inch) French baguette or French‑bread loaf (Will be sliced lengthwise for pizza base)
• 2 cups Mozzarella cheese, shredded (For pizza layers)

Instructions

1. Soak Ancho Chilies

   Place the dried ancho chilies in a heat‑proof bowl and cover with boiling water. Let sit for 10 minutes until softened.

   Time: PT10M

2. Make Chili Paste

   Drain the chilies, then transfer them to a blender with cumin, coriander, paprika, and the chipotles (including a spoonful of adobo sauce). Blend until smooth, adding a splash of the soaking water if needed.

   Time: PT5M

3. Brown the Beef

   Heat the skillet over medium‑high heat. Add the ground beef (or chuck) and break it up with a spoon. Cook until fully browned, about 7 minutes, draining excess fat if desired.

   Time: PT7M

   Temperature: medium-high

4. Sauté Onion & Garlic (Chili)

   In the same pan, add a drizzle of oil if needed, then add the diced onion. Sauté 3 minutes until translucent, then add minced garlic and cook 30 seconds more.

   Time: PT5M

   Temperature: medium

5. Simmer Chili

   Add the canned diced tomatoes (with juice) and the prepared chili paste to the pan. Stir, bring to a gentle boil, then reduce to a low simmer. Cover and cook for 45 minutes, stirring occasionally. Season with salt and pepper to taste.

   Time: PT45M

   Temperature: low simmer

6. Prepare Red Sauce Base

   While the chili simmers, heat olive oil in a saucepan over medium heat. Add the finely minced small onion and sauté 4 minutes until soft. Add crushed garlic and sauté another 30 seconds until fragrant.

   Time: PT5M

   Temperature: medium

7. Simmer Red Sauce

   Stir in the diced tomatoes and tomato puree, then add dried oregano and the basil sprig. Bring to a boil, then lower to a gentle simmer for 45‑60 minutes, stirring occasionally, until the sauce thickens and the acidity mellows. Remove the basil sprig and season with salt and pepper.

   Time: PT50M

   Temperature: low simmer

8. Cook Ziti Pasta

   Bring a large pot of salted water to a boil. Add the ziti and cook according to package directions (about 8‑10 minutes) until al dente. Drain in a colander and set aside.

   Time: PT10M

   Temperature: boiling

9. Make Cheese Roux

   In a clean saucepan melt butter over medium heat. Whisk in the flour and cook, stirring constantly, for about 30 seconds until the raw flour smell disappears. Slowly pour in the whole milk while whisking continuously until the mixture thickens into a smooth sauce.

   Time: PT5M

   Temperature: medium

10. Finish Mac & Cheese

    Stir dry mustard, hot sauce (if using), and a pinch of salt into the sauce. Add the grated cheddar and Parmesan, whisking until fully melted and smooth. Toss the cooked ziti into the cheese sauce, coating evenly. Adjust seasoning with salt and pepper.

    Time: PT5M

    Temperature: medium

11. Assemble French‑Bread Pizza

    Slice the French baguette lengthwise, creating a top and bottom half. On the bottom half, spread a thin layer of shredded mozzarella, then spoon a generous amount of the red sauce, followed by another layer of mozzarella and a sprinkle of grated Parmesan.

    Time: PT10M

12. Bake Pizza Base

    Place the assembled bread on a baking sheet and bake in a pre‑heated 425°F oven for 10 minutes, or until the cheese is melted and the edges of the bread are golden and crisp.

    Time: PT10M

    Temperature: 425°F

13. Combine Chili & Mac & Cheese

    In a large mixing bowl, gently fold the prepared chili into the mac & cheese until evenly distributed, creating the "Chili‑Mac" mixture.

    Time: PT5M

14. Build the Sloppy Jessica Sandwich

    Spread the hot Chili‑Mac mixture over the baked pizza base, then place the top half of the French bread on top. Press lightly, slice the sandwich in half for easier handling, and serve immediately.

    Time: PT5M

Nutrition Facts

Calories

950

Protein

35g

Carbohydrates

80g

Fat

45g

Fiber

5g